Directions:
- Cover the bottom of a large skillet with peanut oil.
- In the skillet, over medium-high heat, sauté and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt.
- When the onions are nearly done, add 2 teaspoons of baking soda.
- Remove the skin and drain the skin on paper towel.
- Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture.
- This is called grieven .
- Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.13 Kcal (1487 kJ) | ||
| Calories from fat | 340.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.79g | 58% | |
|---|---|---|---|
| Cholesterol | 32.12mg | 11% | |
| Sodium | 598.84mg | 25% | |
| Potassium | 54.83mg | 1% | |
| Total Carbs | 3.38g | 1% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 460.85 Kcal (1929 kJ) | ||
| Calories from fat | 441.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.04g | 58% | |
|---|---|---|---|
| Cholesterol | 41.69mg | 11% | |
| Sodium | 777.13mg | 25% | |
| Potassium | 71.15mg | 1% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.95g | 6% | |
| Dietary Fiber | 0.97g | 3% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 3.4mg | 4% | |
| Calcium | 11.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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